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Frederic Oger is a cheerful, bubbly man who smiles constantly and always has something sweet to say. Which is apt, considering he is a pastry chef.

Oger owns and runs the Pastry Institute of St Honore in Taman Tun Dr Ismail in Kuala Lumpur. He has worked all over the world including the Maldives, the Middle East, London and his home country of France.

As a result, he has picked up a skill base that is eclectic and in some instances, seemingly at odds with his profession.

For example, he is a huge proponent of “healthy desserts”, two words which instantly bring to mind another word – “oxymoron”. And just what is a healthy dessert anyway?

For Oger, a healthy dessert is one which people can consume without immediately feeling guilty about after.

It requires a wee bit of thinking to find substitutes for less healthy ingredients while also delivering maximum flavour, but Oger thinks it can be done – and done well.

Oger started to befriend healthy desserts when he was working at a luxury spa resort in the Maldives, where the calories of each meal were calculated and documented with an accuracy bordering on military precision.

Oger had to learn how to adapt his pastry recipes and concoct delicious desserts that were also healthy.

“Like any French chef, I love my cream and I love my butter, but also, at the end of the day, I won’t develop a recipe that I won’t like to eat. So that experience actually inspired me to use more natural products, and get the best flavours,” he says.

These days, Oger even conducts a part-time class called “Healthy Desserts” which aims to show people how to whip up delicious, easy-to-make pastries that also help keep waistlines trim.

“A good dessert doesn’t need so much effort. If you choose something with low-sugar ratios, your product will actually be healthy at the end of the day. So take the time to understand the raw products you’re working with – it’s not about putting more sugar or more butter,” he says.

Oger says people often have a negative perception of healthy desserts because they don’t take the time to think of how to make it taste better.

Oger says there are many ways to make desserts healthier. For example, sugar can be replaced with stevia (which is four times sweeter than sugar but has zero calories), dairy cream can be done away with in favour of non-dairy cream, flour can sometimes be omitted and fresh fruits should be incorporated wherever possible.

“Very often, people have a negative perception of healthy desserts, because not everyone takes the time to think, ‘Okay, I want the same texture, but how can I replace the ingredients with healthier ones and still get a similar result?’ You can actually make the flavour stronger by using more raw fruit or dark chocolate, which is more impactful in flavour and will make your cake flavourful and healthy,” he says.

Oger’s Cherry Smile Cookies, for instance, are made using a stevia-enhanced cherry jam, but he says the cookie is versatile and yields itself to experimentation.

“This is actually very straightforward, but even though it’s simple, this cookie can be taken in many different directions – you can change the filling by putting non-dairy cream and dark chocolate to make a healthy ganache. Parents can give them to kids without any guilt at all,” he says.

The Fruit Tartlet is another dish that Oger is extremely proud of, as it is chock-full of fresh fruits and can be assembled in 30 minutes!

“The ingredients are easy to find, and it is super fast to make. The only thing you need to spend time doing is choosing the fruits. If you don’t have strawberries, that’s okay, just put mangoes. It’s not about putting a particular type of ingredient – you need to be open to the idea of putting fresh, seasonal ingredients that are really flavourful because they are in season,” he says.

At the end of the day, Oger says he simply wants to show everyone – sceptics especially – that healthy desserts can taste good and be prepared quickly.

“That’s why I created recipes that are easy to duplicate – you can go into any local supermarket and find the ingredients. It’s all about pushing the culinary experience to the next level.

In a large mixing bowl, mix margarine and brown sugar until creamy. Gradually add in egg and egg yolk. Once incorporated, add in salt, sodium bicarbonate, cinnamon powder, ginger powder and flour. Add water and mix until all the powders are incorporated into the mixture. Chill in the fridge for at least 2 hours.

Pre-heat oven to 160°C. Roll dough out into 1cm thickness and make one big round tart (like a pizza base) or cut into smaller discs if making mini tarts. Bake for 20 minutes and leave to cool completely.

To make the Chantilly

Whip all the ingredients together until stiff peaks form. Scoop mixture into a piping bag and use straight away or refrigerate if using later.

To assemble

Place tart base on a clean surface. Pipe Chantilly in the centre of the base. Place fresh fruit and mint in between the Chantilly. Serve immediately or keep in the fridge and serve later.